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Preparation

Make up the chicken stock, with it hot, add the lemon grass and kaffir lime leaves and lime juice and set to one side to infuse.
Heat the oil in a wok. cook the garlic and onions for 2 minutes, then add the chicken and green curry paste, cook for 5 minutes.
Stir in the coconut milk and green beans and cook for 5 minutes. Add the chicken stock leaving out the lemon grass and kaffir lime leaves cook 4minutes longer or until the chicken is tender
stir in the chopped coriander and and sliced spring onions.
Serve on a bed of rice